Chef Lauren is legendary, her high tea’s are always a highlight of most stays. Recently Chef decided to try out this new invention and trust us when we say it is deliciously healthy!
- 125g beetroot, peeled and coarsely grated
- 125g baby marrow, coarsely grated
- 250g Carrots, coarsely grated
- 1 can (400g) pineapple crushed, drained
- 80ml buttermilk/maas
- 500g sugar
- 375ml cooking oil
- 5 ml Vanilla essence
- 3 eggs
- 200g toasted macadamia nuts, coarsely chopped
- 750g Cake flour
- 5ml (1t) bicarbonate soda
- 10ml (2 t) baking powder
- 5ml (1t) salt
- 5ml (1t) cinnamon ground
- 2ml (½ t) ground ginger
- Pinch of cloves
Cream Cheese Icing:
- 460g full fat cream cheese
- 180g sifted icing sugar
- 1-2 Baby marrows/carrots/beetroot/pineapple, cut into ribbons with a vegetable peeler
- Roses/edible flowers for garnish
*I normally dry out my thinly peeled vegetable garnish in a low oven 70 °C for about 2 hours, until dry and crisp. Or you can use freshly peeled and sliced vegetable.
For the Cake:
- Preheat the oven to 160°C and line 2 cake tins with baking paper.
- Mix the vegetables and pineapple with the buttermilk, sugar, oil, vanilla, eggs and nuts in a large bowl.
- Sift the flour and remaining dry ingredients together and stir in the wet ingredients.
- Divide the mixture between the prepared tins and bake for 30 -35 minutes until golden brown or until the skewer inserted in the middle comes out clean.
- Let the cakes cool slightly in the tins then turn them out. If you want a flour layer cake, cut each cake in half horizontally.
For the icing:
- Lightly beat the cream cheese. Sift in the icing sugar. Stir it through quickly and ice the cake.
- Garnish with Vegetables and fresh flowers.
Enjoy and let us know your thoughts
Chef Lauren Adendorff